Corn Fritters

By Krista Teigen

Updated Dec 2, 2025

I love making corn fritters in the summer when fresh, sweet corn is at its peak. The sweetness of the corn pairs perfectly with melted cheddar and savory green onions, and a quick shallow fry gives them that golden crisp outside while keeping the inside tender and soft. They’re one of my favorite finger foods, always disappearing fast whenever I make them.

Golden brown corn fritters on a white platter topped with green onions, served with a bowl of sour cream dip. - 3

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These fritters aren’t hush puppies . They’re lighter, filled with sweet pops of corn, and pan-fried instead of deep-fried. Fritters are such a fun, versatile recipe. You can serve them for breakfast, lunch, dinner, or even as an appetizer or snack. This version is easy enough for a weeknight bite but special enough to bring to cookouts, potlucks, or holiday gatherings. I like them best with my simple sour cream dip, but they’re great with just about anything. If you make a batch, let me know how you serve them.

Tips for Beginners

Excess moisture can cause soggy fritters. Canned and frozen corn hold a lot of water, so be sure to drain and pat them dry if using. Fresh corn is naturally drier, making it my top choice for this recipe, which results in crispness.
Keep the batter light. Use just enough batter to hold the corn together—too much flour and egg will weigh the fritters down and keep them from crisping.
Cut corn cleanly. If you’re using fresh corn, stand the cob upright in a wide bowl and slice downward with a sharp knife. The bowl will catch the kernels and prevent them from scattering all over your counter.
Heat oil first. Make sure your oil is fully heated before adding the batter. Medium heat (about 350–365°F) is best. Too low and they’ll soak up oil, too high and they’ll burn before cooking through.

Ingredients1x2x3x

▢ 3½ cups corn about 5 medium ears of corn
▢ ¾ cup all purpose flour
▢ ¼ cup cornmeal
▢ ½ cup shredded cheddar cheese
▢ 3 green onions finely chopped
▢ 1½ tsp baking powder
▢ ½ tsp salt
▢ ½ tsp onion powder
▢ ½ tsp garlic powder
▢ ¼ tsp pepper
▢ ⅔ cup milk For dairy-free, use unsweetened coconut milk or almond milk.
▢ 2 eggs
▢ 3 tbsp oil for frying

Sour Cream Dip

▢ 1 cup sour cream use Greek yogurt for a lighter option
▢ squeeze of lemon juice
▢ ⅓ cup mayo
▢ ½ tbsp Worcestershire sauce
▢ ¼ tsp paprika
▢ ¼ tsp garlic powder
▢ ¼ tsp onion powder

Video

Instructions

In a large bowl, combine the corn, cheese, green onions, flour, cornmeal, baking powder, salt, onion powder, garlic powder, and pepper. 3½ cups corn, ¾ cup all purpose flour, ¼ cup cornmeal, ½ cup shredded cheddar cheese, 3 green onions, 1½ tsp baking powder, ½ tsp salt, ½ tsp onion powder, ½ tsp garlic powder, ¼ tsp pepper
In a separate bowl combine the milk and eggs. ⅔ cup milk, 2 eggs
Add the milk mixture to the corn and stir to combine.
Heat 3 tbsp of oil in a large skillet over medium heat. Once heated, scoop ¼ cup of the batter into little mounds in the skillet. Lightly press down the batter with a spatula. 3 tbsp oil for frying
Cook for 2-3 minutes per side until browned and crispy on the outside.
Transfer to a plate lined with a paper towel. Repeat steps 4-6 with the remaining batter.
Combine the sour cream dip ingredients together, and serve with the corn fritters. Enjoy! 1 cup sour cream, squeeze of lemon juice, ⅓ cup mayo, ½ tbsp Worcestershire sauce, ¼ tsp paprika, ¼ tsp garlic powder, ¼ tsp onion powder

Equipment

1 large skillet

Becky’s Tips

Use a 1/4 cup dry measuring cup to scoop the batter for even fritters.
A little grated Parmesan in the mix helps them turn golden and crispy as it melts.
If your fritters are falling apart , the batter may be too thin . Add 1–2 extra tablespoons of flour until it holds together better.

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Corn Fritters Step by Step

Gather all the ingredients together.

Mixing bowl filled with corn, shredded cheese, flour, and green onions before adding the wet ingredients, with eggs and milk on the side. - 5

Mix the dry ingredients: In a large bowl, stir together 3½ cups corn, ¾ cup flour, ¼ cup cornmeal, ½ cup cheddar, 3 chopped green onions, 1½ tsp baking powder, ½ tsp salt, ½ tsp onion powder, ½ tsp garlic powder, and ¼ tsp pepper.

Corn fritter batter with corn, cheese, and green onions stirred together in a glass bowl with a whisk nearby. - 6

Whisk the wet ingredients: In a separate bowl, whisk ⅔ cup milk with 2 eggs until smooth. Pour the wet ingredients into the corn mixture and stir until just combined.

Four scoops of corn fritter batter frying in oil in a black cast iron skillet. - 7

Add the fritters to the hot pan: Heat 3 tbsp oil in a skillet over medium heat. Scoop ¼ cup batter into mounds, flatten lightly with a spatula.

Golden corn fritters sizzling in hot oil in a cast iron skillet. - 8

Fry the fritters: Cook for 2–3 minutes per side until golden brown.

Freshly fried corn fritters draining on paper towels in a baking pan. - 9

Drain the fritters: Transfer to paper towels. Repeat with the remaining batter.

Creamy sour cream dip in a glass bowl with a spatula, ready to serve. - 10

Make the sour cream dip: In a small bowl, stir together 1 cup sour cream, ⅓ cup mayo, a squeeze of lemon juice, ½ tbsp Worcestershire, and ¼ tsp each paprika, garlic powder, and onion powder.

Crispy corn fritters on a platter with sour cream dip, garnished with fresh green onions. - 11

Serve and enjoy: Serve warm fritters with sour cream dip.

A tall stack of corn fritters on a plate topped with sour cream and green onions. - 12

How to Store and Reheat

You can also make these fritters ahead if you’re planning for a party or a busy week. Cook them as directed, let them cool completely, and store them in the fridge or freezer. When you’re ready to serve, just reheat in the oven or air fryer until they’re crisp again—they’ll taste freshly fried without the extra work.

Store any leftover fritters in an airtight container in the fridge for up to 3 days.

For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag where they’ll keep for about 2 months. To reheat, pop them in the oven or air fryer until hot and crispy again. Skip the microwave, since it tends to make the fritters soft instead of crunchy.

Serving Suggestions

Corn fritters are one of those dishes that work just about anywhere on the menu. Serve them as a fun appetizer with sour cream dip, salsa, or guacamole at a summer cookout or game day spread. They make a great side dish alongside cast-iron steak , burgers, or pulled pork , and they’re just as tasty at brunch layered under sunny-side-up eggs and bacon.

More Crunchy Finger Foods to Make

Fried Okra

A plate full of fried sopapillas, arranged neatly and drizzled with honey, emphasizing their golden-brown color. - 15

A plate full of fried sopapillas, arranged neatly and drizzled with honey, emphasizing their golden-brown color. - 16

Homemade Sopapillas

Popcorn Chicken

A plate of french fries with dipping sauce. - 19

A plate of french fries with dipping sauce. - 20

Fried Green Beans

Corn Fritters

Equipment

1 large skillet